This recipe is an even-easier riff off of the Banana-Oat Pancakes in my cookbook. In that recipe, after making the oat flour in a blender, you combine in with the rest of the ingredients in a bowl to whisk it all together. Here, you just dump everything in a blender and let ‘er rip. These pancakes aren’t quite as fluffy and delicate as the ones in my book, but they’re lovely in their own way. They’re most moist than a typical pancake because of the cottage cheese, I think you’ll love them!
Blender Banana-Oat Pancakes
Ingredients
- 1 large ripe banana
- 1 cup oats
- 1 cup cottage cheese
- 1 large egg
- 1 tbsp maple syrup
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Optional: 1/2 tsp cinnamonoil or butter for cooking
Substitutions:
- Banana —> 1/2 cup applesauce, 1/2 cup pumpkin or sweet potato purée, or simply omit and sweeten with more maple syrup
- Oats —> almond flour, AP flour, whole wheat flour, or bread flour might even do the trick
- Cottage cheese —> ricotta, alternative or cow milk
- Egg —> try making a flax egg, or add another 1/2 of a banana
- Maple syrup —> use any sugar or honey
- Baking powder —> baking soda, or just omit
- Vanilla extract —> almond extract would also be delicious! Use only 1/4 tsp. or just use 1/2 tsp cinnamon!
Instructions
- Place all ingredients in a blend and blend on high speed until smooth, 20 to 30 seconds. Warm oil or butter in a large nonstick skillet over medium-high heat, then pour batter into the skillet in amounts of your preferred size.
- Cook for 2-3 minutes on the first side, or until bubbles form and then pop on the surface. Flip, then cook for an additional 2-3 minutes on the second side. Refresh your cooking oil if needed and carry on until all pancakes are cooked!
